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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Nick's Easy Duck Cassoulet

Morello Wines


Ingredients

4 cans white beans
1 can red beans
1 bulb garlic
1 onion
2 carrots
2 stalks celery
4 duck leg/thigh combo
4 andouille sausages
Tarragon
Panko breadcrumbs
1 cup chopped parsley
4 strips thick bacon
Salt & pepper
Pinch of red pepper flakes


Instructions

There are many options for this dish, depending on your ingredient availability and personal taste. You can purchase duck confit, make it yourself, or pan fry/bake the duck legs. Traditionally, the whole leg quarter and a whole sausage are plated together. We like to make it more like a stew, by slicing the sausage and de-boning the duck to bite sized pieces. Sometimes we call it, “French Chili.” Chop garlic, onion, carrots and celery and sauté lightly in olive oil. Put aside. Lightly sauté the confit duck until almost done in fat. Render duck fat. Cook the bacon, but not crispy. Cook the Andouille sausage until almost done.

In large casserole, put garlic, onion, carrots, celery, drained beans, a couple sprigs of tarragon, cooked bacon, sausage, salt/pepper, red pepper to taste, and duck. Add a little duck fat to taste too! Cover and bake at 375 degrees for 45 minutes. Cover with panko & parsley. Bake uncovered at 375 degrees for 15-20 minutes more. Serve and enjoy!



    Suggested Pairings

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